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Hungarian Split Pea Soup

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1 pound USA yellow or green split peas, rinsed
1 Tablespoon butter or margarine
2 leeks (white part only), thinly sliced
2 1/2 quarts water
4 teaspoons beef bouillon granules
1 bay leaf
Dash ground cloves
1 teaspoon salt
Roux – 2 Tablespoons each of flour and soft margarine made into paste
1 green bell pepper, diced
1/2 pound potatoes, diced
1 Tablespoon Hungarian paprikA
1/2 teaspoon sugar    

In large pot sauté leeks in butter until limp. Add water, beef bouillon, split peas, bay leaf, cloves, and salt. Cook slowly until peas are tender. Stir in roux and cook until slightly thickened. Add green peppers, potatoes, paprika, and sugar. Continue cooking 20 minutes or until vegetables are cooked but retain their shape and texture. Remove bay leaf.

Nutritional Information: Per serving- 177 calories, 10 g protein, 31 g carbohydrates, 10 g fiber, 2 g total fat, 1 g saturated fat, 2 mg iron, 594 mg sodium, 83 mcg folate, 33 mg calcium, 54 mg magnesium